Description Edit

Recipe courtesy of Bal Bhadra Singh, Corporate Master Chef at Bandhani Restaurant at The Pride Hotel, Ahmedabad.

Ingredients Edit

Directions Edit

  1. Wash masoor and rajma properly, soak overnight and cook well.
  2. Heat ghee in a kadhai and add the cumin seeds.
  3. After a little while, add the hing, garlic, onion, chilli paste, tomatoes, green chillies, coriander powder, chilli powder and turmeric, and stir-fry it.
  4. Then add dal and cook till well done.

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